make our cover recipe
next month Easy bakes
photographs KAREN THOMAS
Up your baking game with exclusive new recipes from Nadiya Hussain in our February issue, on sale from 27 January
Beany beef chilli stew with
crunchy tortilla croutons
Beans and lentils add great texture and stretch the meat further in this hearty stew. They’re also a good source of protein and vitamins, and cost-efficient as well. For ease, make it ahead for busier days and the flavours will continue to develop (it will keep frozen for a few months). The vibrant toppings add zingy freshness and colour – just what you need for a chilly January.
SERVES 4-6 PREP 20 mins COOK 3 hrs EASY ❄
2 tbsp olive or rapeseed oil
500g braising beef (skirt, chuck or brisket all work well)
2 onions, chopped
4 garlic cloves, crushed
1 tbsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cinnamon
2 tbsp tomato purée
400g can chopped tomatoes
1-2 tbsp chipotle paste (optional)
2 beef stock cubes
100g brown lentils
400g can black beans, drained
400g can kidney beans, drained
1-2 tsp light brown soft sugar (optional)
For the tortilla croutons (optional, or use shop-bought tortilla chips)
4 corn tortilla wraps vegetable oil, for frying